Most sourcing decisions come down to four materials. Here is an honest comparison of what each one
does well and where it loses — including the parts that do not favour bagasse.
The comparison table
| Material | Strength | Weakness |
|---|---|---|
| Bagasse moulded fibre | Heat to about 100–120 °C, freezer-safe, oil and water resistant with no coating, compostable, PFAS-free | Costs more than the cheapest plastic; a fibre product, not a plastic one |
| Coated paperboard | Familiar, printable, low cost | Relies on a plastic lining for grease resistance — two materials in one item |
| PLA | Clear where needed, plant-based | Softens at far lower temperatures, so poor for hot food; needs industrial composting |
| Conventional plastic (PP) | Cheapest, strongest, most familiar | Not compostable; increasingly restricted in foodservice markets |
| Expanded polystyrene | Very cheap, insulating | Banned or restricted in many markets |
Against coated paperboard
The decisive difference is the barrier. Board needs a lining — traditionally polyethylene, in some
markets a PFAS treatment — to hold greasy food. Moulded bagasse gets its grease resistance from
high-pressure pressing instead, so the item stays a single material with no plastic layer to separate
at disposal, and no PFAS to declare.
Against PLA — the temperature point
PLA is plant-based and works well for cold and ambient items. For hot food it runs into a hard
limit: it starts to deform at temperatures that foodservice reaches routinely. Moulded bagasse handles
the microwave-and-freezer range that hot-meal programmes actually need, and it composts in a home heap
as well as an industrial facility.
Where bagasse loses
- On price. Conventional plastic and foam are cheaper. Bagasse wins on compliance
and material story, not on unit cost. - On absolute strength. It is a moulded fibre product. It is not a plastic box.
- On shelf life. We do not publish a shelf-life figure, because we do not have
tested data for one.
If your programme is driven purely by unit cost, bagasse is not the answer — and we would rather say
so now than after a container has shipped.
What the regulations are doing
The direction of travel in many markets is against single-use plastic and against PFAS in
food-contact packaging. That is why eco-friendly alternatives and
biodegradable food containers have moved from a marketing preference to a compliance
requirement for a growing number of buyers.
The range, in the formats that matter
Bowls & cups,
plates,
trays,
clamshells,
lids and cutlery,
jumbo rolls — full list on the
collections page.
Next step
Tell us what you are serving and where it is going, and we will tell you which material we would
specify — including when the answer is not bagasse.
Frequently asked questions
Is bagasse better than coated paperboard?
For foodservice, the practical difference is the barrier: coated board relies on a plastic lining (and sometimes a PFAS treatment) for grease resistance, while moulded bagasse gets it from high-pressure pressing u2014 a single material with no lining to separate.
Is bagasse better than PLA?
For hot food, generally yes: PLA softens at far lower temperatures than moulded fibre and needs industrial composting conditions. Bagasse handles microwave-and-freezer temperatures and composts at home as well.
Is bagasse better than plastic?
It is not cheaper, and it is not stronger. It is chosen where a market has restricted single-use plastic and a compostable material is what the programme requires.
Which is cheapest?
Conventional plastic and foam are usually the cheapest. Among compostable materials, bagasse is normally the cost-effective choice.
What is the minimum order?
100 cartons per model.
More guides
Send us the model, the quantity and your destination port and our sales team will reply with pricing, packing details and container loading for your market.